COVID Update // 9 September 2020

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In view of the government announcement today regarding restrictions on social gatherings, we just wanted to reassure customers that we do not believe that this impacts on our classes.

As we understand them there is no intention to close down businesses where there are more than 6 people in a building.  (Restaurants are still allowed to operated and are not limited to a total of 6 customers or 6 customers and staff combined on their premises.)

On our classes all of our customers are socially distanced from each other (unless booked together and part of the same household bubble).  It is similar to how it would be in a restaurant on different tables.  In addition, we have also divided everyone with the use of clear perspex screens for added safety.

We are of course unable to have a sit down lunch together at the end of the class but we are instead offering students a picnic lunch to take away.

We will of course review the detailed guidance when it is published and post any update here.

COVID Update

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We are delighted that as of 9 July the kitchen has fully re-opened and we are back running our hands on classes.

There are obviously a number of additional pre-cautions in place to ensure that our premises are COVID secure and to protect both our team and our customers.  These include

  • a reduction on the numbers of customers on a class to ensure appropriate social distancing
  • the installation of perspex screens to divide work areas
  • temperature checks on everyone in the building on a daily basis
  • enhanced cleaning and sanitation procedures
  • provision and wearing of masks

Full details are provided to customers attending classes in their Joining Instructions approximately 2 weeks prior to their course date.

While things are a little different, we have worked hard to ensure that our classes are just as much fun, educational and rewarding as they have always been.

We look forward to welcoming all our customers, both existing ones and new ones, to the kitchen very soon.

COVID-19 (Coronavirus) Updated 19.03.20

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During these unprecedented times, the health and wellbeing of our customers and our team are our top priority.

Given the developments of the last couple of days, government recommendations now mean it is inappropriate for customers to travel to or attend classes at the school where they will inevitably be in close contact with each others.

For those of you who are booked onto classes up to the end of April, we are currently exploring the option of holding virtual classes.  We are keen not to let anyone down and will be in touch with customers a few weeks before their bookings to discuss the options.

We will be making separate provision for healthcare and other essential workers who we appreciate are rather busy with far more important things.  (Thank you – we are very grateful that you are.)

For those of you who are booked later in the year, please bear with us as the situation continues to evolve.  We will be in touch as your class approaches.  We will continue to watch developments closely and very much hope we will be able to welcome our customers back to the school before too long.  We are doing everything we can to make that happen.

While we will be working in new and creative ways(!), we will keep our mail order service operational for baking equipment and supplies (as long as they continue to be delivered to us).   We will continue to be available by email to answer any queries and while we may not be able to pick up the phone when you call, if you leave us a message, we will get back to you.

Our website remains open for online bookings for classes from June and we are enormously grateful to those who continue to support us by booking for later in the year.  We are also working on some new online courses which we will be launching as soon as we are able.

Please all stay safe and healthy so we can see you again at the kitchen before too long.

Thank you.

Richard & Jo Bertinet

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The latest government advice for members of the public can be found here:

https://www.gov.uk/guidance/coronavirus-covid-19-information-for-the-public

Contact NHS 111 online for more information and advice.

Marmalade Bread & Butter Pudding

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The recipe makes a large pudding for 8, but if there are less of you – just halve the ingredients

Ingredients

Leftover brioche loaf, or failing that any good white loaf or even some stale croissant.
jar of marmalade
30cl grand marnier
200g sultanas

For the crème anglaise

10 eggs
150g caster sugar
1 litre full fat milk
1 vanilla pod

Preparation

Weigh or measure the sultanas, grand marnier and sugar.
Place the sultanas in the grand marnier and leave to infuse.
Slice the loaf into 1cm thick slices.
Separate the eggs and discard the whites.
Split the vanilla pod in half down its length and scrape out (but do not discard) the seeds.
Preheat the oven to 210°C (static) / 190°C (fan).

Method

Place the milk, vanilla pod and seeds into a heavy bottomed pan and bring to the boil.

Combine the egg yolks and caster sugar in a bowl until they take on a mousse like appearance and a pale straw colour.  Pour the milk into the egg mixture and whisk well.

Return the crème to the pan and place over a medium heat.  Using a wooden spoon stir continuously in a figure of 8 until it thickens enough to coat the back of a spoon.  (To test, lift the spoon out of the crème and draw a line down the back of the spoon.  If the line stays clean it is cooked.)  Strain immediately into a clean bowl and continue stirring for a few minutes.

Spread the sliced brioche with marmalade, then cut in half diagonally to form triangles.  Strain the sultanas.  (Do not discard the grand marnier.)  Arrange the triangles (points up) and sultanas evenly in an oven proof dish making sure there are no gaps between the slices.

When the dish is full slowly pour the crème over the brioche allowing time for it to absorb the liquid.

Place in the pre-heated oven and cook until golden brown (20 to 30 minutes).

(Optional) warm the grand marnier in a small sauce pan.  Remove from the heat and set alight with a match or taper.  Pour the flaming alcohol over the pudding.

To serve, sprinkle with a little sifted icing sugar.  Serve with crème fraiche, vanilla ice-cream or any left-over crème anglaise.

CHRISTMAS – LAST POSTING DATE

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Please note that the last posting date for orders is Friday 20th December.  Any orders received after midday on the 20th will be despatched week commencing 6th January 2020.  We wish you all a very Merry Christmas.

CRUMB……..whoops…. erratum….

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Unfortunately between the final proof and printing a number of editing errors appeared in the text. Here are the corrections.  So sorry – Richard.

ERRATUM

Page 73 : Fougasse
350 cool water
800 strong bread flour
For the ferment :
100 rye and 100 strong white flour.

Method 1 … start by making the ferment …put the rye and the white flour in the mixing bowl..

 

Page 76: Cornettis

In ingredients listing:

Ferment

should read 200g of strong bread flour (not 100g)

Page 87: Honey & rasped loaf
Add a line. Saying to keep the raspberries frozen to till they are added to the dough.

Page 88: Muesli bread
Ingredient add 150g water to the ferment ingredients list.
Method. Add … combine wholemeal flour with the honey and yeast and water. …

Page 91: White sourdough
Stage 3 should read

200g strong white flour
100g warm water.

Page 109:  Rustic miche
Add to ingredients list 10g sea salt

Page 114: Gotchial
Add should read 5 eggs in ingredients not 3

Page 137: Pain de mie

In ingredients listing:

Should read 10g of sea salt (not 20g)

Page 140: Leopard bread

In ingredients listing:

Should read 150g of beer or water (not 50g)

Page 156
1 and 2 shouldn’t be there in the method.
The dough should be mixed as per the coloured buns on page 119.
2 should read: after the dough has rested for at least an hour. Lightly flour your work surface tip the dough upside down on to the table and roll the dough to a large rectangle a little bigger than a A3 piece of paper.

Page 192: Wholemeal flat bread
Add 150 gr of water into the ingredients
And add the water to paragraph 2 in the method.

Page 197: Corn bread.
Sea Salt should be 5g

Page 203: Seeded loaf
Delete stage 3 and replace with … Put the mixture into a well grease tIn and rest at least 2 hours or overnight
Preheat oven at 180  ….and delete … grease a large tins And delete… ladle the batter in the tin

Adverse Weather Policy 2019

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As stated in our Terms and Conditions, we are not able to offer refunds or late notice amendments to classes where customers are unable to reach us due to adverse weather conditions.   However, where we take the decision to cancel a class then we will move customers to a new date of their choice.

Where classes are running, you should take your own decisions as to whether it is safe to travel to us in Bath.  We do not encourage anyone to take any risks.  If you are unable to attend a class please let us know as soon as you can.  In the event that you are unable to reach us you may send someone else in your place but again please let us know.

We understand that, where adverse weather conditions are concerned, it is not your fault that you are not able to reach us.  Please understand that it is also not our fault.  We have to go ahead and run our classes where the chef is able to make it in and where it is likely that at least some of the customers booked on the class are able to make it to the kitchen.

As a goodwill gesture we will circulate (by email) a list of places available at short notice to those who have not been able to attend a class.  Emails will be sent out roughly fortnightly. It is unlikely that we will be able to offer the same class on the same day of the week but we hope that customers will be able to find a class and date that suits them.  The classes offered in this way will be available on a first come first served basis to all those in the same position.   Customers will be able to choose a replacement class of the same or a lesser value than their original class.  No refund or credit will be offered where the replacement class is of a lower value than the original class.  Customers wishing to book onto a more expensive class will be asked to top up the difference.

Christmas Holiday closure

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The cookery school will be closed for Christmas between 5pm on Friday 21st December and 9.30am on Monday 7 January.  During this time we will not generally be able to respond to emails or telephone messages however we will be in touch with all customers who have left a message as soon as we return in the new year.

If you have been given a voucher for a class in January but are not able to make the date please do leave us a message at the earliest opportunity.

We would like to take this opportunity to wish all of our customers a very merry Christmas and a happy new year.

Richard and Jo Bertinet

Adverse weather policy

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As stated in our Terms and Conditions, we are not able to offer refunds or late notice amendments to classes where customers are unable to reach us due to adverse weather conditions.   However, where we take the decision to cancel a class then we will move customers to a new date of their choice.

Where classes are running, you should take your own decisions as to whether it is safe to travel to us in Bath.  We do not encourage anyone to take any risks.  If you are unable to attend a class please let us know as soon as you can.  In the event that you are unable to reach us you may send someone else in your place but again please let us know.

We understand that, where adverse weather conditions are concerned, it is not your fault that you are not able to reach us.  Please understand that it is also not our fault.  We have to go ahead and run our classes where the chef is able to make it in and where it is likely that at least some of the customers booked on the class are able to make it to the kitchen.

As a goodwill gesture we will circulate (by email) a list of places available at short notice to those who have not been able to attend a class.  Emails will be sent out roughly fortnightly. It is unlikely that we will be able to offer the same class on the same day of the week but we hope that customers will be able to find a class and date that suits them.  The classes offered in this way will be available on a first come first served basis to all those in the same position.   Customers will be able to choose a replacement class of the same or a lesser value than their original class.  No refund or credit will be offered where the replacement class is of a lower value than the original class.  Customers wishing to book onto a more expensive class will be asked to top up the difference.

Corporate Bespoke Events

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Thinking of running a summer workshop, a team building event or just treating your staff to something fun and enjoyable?  The Bertinet Kitchen can provide you with a bespoke cookery workshop to suit your needs. The event can be tailored to suit your requirements and can be as challenging as you like. You can even sit down for a rewarding lunch with wine when you’re done and sample everything you have made.

Contact us on 01225 445531 to have a chat about all the exiciting options available.